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Bittersweet Chocolate Cherry Decadence

Active Time: 2 Hour 30 Minutes

Total Time: 2 Hour 30 Minutes

Serves: 12


Bittersweet Chocolate Cherry Decadence


  • Preheat oven to 375°F. Spray 9-inch springform pan with baking spray; set aside.
  • Cake: Drain cherries, reserving 1/2 cup of the syrup; set aside. Place 1 cup Blue Bonnet and the sugar in large bowl; beat with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Beat on high speed 1 minute. Add cocoa powder, flour, 1/4 cup of the reserved cherry syrup and 1 tablespoon brandy; beat on low speed until well blended. Pour into prepared pan.
  • Bake 25 to 30 minutes, or until just until center is firm. Cool 30 minutes. (Cake will sink as it cools.)
  • Trace 6-inch circle with sharp knife in center of cake, using a plate or large plastic lid as a guide. Scoop out cake within traced area, leaving a 3/4-inch-thick layer of cake on bottom. Place removed cake in medium bowl; tear into small pieces. Set aside.
  • Place cherries in food processor container; cover. Process until cherries resemble a coarse puree. Add to cake crumbs; mix well. Return to center of cake; smooth top with spatula.
  • Frosting: Place chocolate and 1/4 cup Blue Bonnet in medium microwavable bowl. Microwave on MEDIUM (50% power) 1-1/2 minutes. Stir until chocolate is completely melted. Add 1/4 cup reserved cherry syrup and 1 tablespoon brandy; stir until well blended. Cool to spreading consistency. Spread onto top and side of cake. Refrigerate at least 30 minutes.


Serving Size: 12 servings (1 slice each)
  • Calories 312kcal -
  • Total Fat 20g -
  • Saturated Fat 6g -
  • Cholesterol 62mg -
  • Sodium 278mg -
  • Carbohydrates 34g -
  • Fiber 3g -
  • Protein 4g -